Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid. If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil. The bottom of the pan is dishwasher safe.

The spring-valve of the DUROMATIC pressure cooker makes pressure cooking much easier and less frightening than Grandma's cooker, because the loud hiss of steam escaping has been completely eliminated. In addition, the DUROMATIC valve allows the user to determine the exact time at which the interior of the pan comes to pressure and, thereby, affords much greater accuracy in the cooking. How it works: Two red rings are visible on the stem of the valve during cooking.

Actually, you can use our pressure cooker to defrost and cook in one! When cooking frozen chicken breasts, for example, just add a few minutes to get the cooker up to pressure. We've heard from one woman who actually thinks her roasts taste better when she puts them in without thawing!

Immediately after use, remove the gasket and wash the lid by hand thoroughly inside and out. The exposed inside edge of the lid should be given special attention. The gasket should be cleaned, dried and returned to the lid. If the pressure cooker lid is hard to turn when closing, the gasket has become dried out and should be lightly rubbed with cooking oil. The bottom of the pan is dishwasher safe.

The spring valve of the Duromatic pressure cooker by Kuhn Rikon allows the user to know when the interior of the pan achieves pressure, allowing greater accuracy in the timing of cooking. When the first red ring appears, the internal pressure has been raised 8 pounds per square inch (psi) above the external pressure. When the second red ring appears, internal pressure has been raised 15 psi above the external pressure.

When ever you boil daal in either pressure cooker or utensil, always add little oil. It will prevent the overflowing. Always store your dough in an airtight container or covered with wet muslin / cheese cloth to avoid the hard layer and keep it fresh for a longer period.

Washing Instructions Soap & water (Brillo, or S.O.S. pads on inside only). Bottom may be placed in dishwasher. Wash the lid by hand to avoid the loss of the lid lubricant that can occur in the dishwasher. You may on occasion, want to clean the outside with a stainless steel cleaner or silver polish to restore the luster. Wash the gasket by hand and when it is dry apply a thin coating of veg. oil to keep it pliable and minimize cracking.

Healthy meals! Because very little water is used in pressure cooking and because the pressure cooker is a "closed system," few vitamins and minerals are lost to the cooking water or dissipated into the air. Because they are not exposed to oxygen, vegetables not only retain their vitamins and minerals, but their vivid color as well. Low fat, high protein beans and legumes, healthy additions to any diet, are frequently avoided because of their long cooking time under normal cooking conditions.

Steam is to cook with steam, if it is under pressure, the temperature is hotter than a water-based liquid can ever be. Water will not get hotter than 212?F (100?C) no matter how hard you boil it. However, steam under pressure of 5 psi (pounds per square inch) reaches 225?F (105?C) or more, and at 15 psi it will be 250?F (120?C). Therefore, steam cooking under pressure is considerably faster than cooking in liquid. The pressure steameris fast, easily controlled and is safer overall.

Gaskets are engineered to last a very long time. A gasket, when properly cared for, should last between 1 and 6 years under normal use. What are the variables? The number of times per week you use the cooker, what you cook, and how you clean your gasket all are considerations. If you cook everyday with a lot of chilies, or beans (which contain enzymes) and are careless about placing your gasket next to your knives in the sink, you could will replacing it more often! Hand washing is recommended.

The Duromatic pressure cooker can go into the oven at settings below 300° F. Most foods prepared in a pressure cooker do not require placement in an oven for cooking. Sometimes you may want to put the smaller pressure fry pan into the oven to keep it warm, and that may safely be done at temperatures below 300° F.

Yes. Many people have gotten away with making BRF Jars and sterilizing them in boiling water with success. Problem being, a pot of boiling water cannot get the jars to the internal temp that is needed to successfully kill the contaminants that would survive boiling. When working with grains, a pressure cooker is essential and grains contaminate much easier than BRF. You will also find a pressure cooker useful to sterilize your scalpel, syringes, jars, lids, water, etc…

Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can.

In general, you don't need to. The hotplates and ovens are virtually self-cleaning, since food deposits or spills soon burn away to a fine carbon powder. An occasional sweep with the wire brush provided is suggested. In addition, the ovens are ventilated into the flue so all smells are released outside. A damp cloth will bring a shine to the vitreous enamel and chrome surfaces with a daily wipe.

Nothing can take the place of common sense. Always attend your pressure cooker when it's in use, and read your user's guide before beginning. The Duromatic pressure cookers by Kuhn Rikon represent a second generation of pressure cookers. These pressure cookers are built with safety features that prevent the problems sometimes seen with earlier cookers. First, the automatic lid locking device of the Duromatic pressure cookers insures that no pressure can be built up until the lid is on properly.

We are glad to answer any questions you may have. We can be contacted by email or by calling 1-800-714-3391. For more information on pressure cookers you can visit Kuhn Rikon's web site.

Yes, you can use a pressure cooker to emulate an autoclave, but pressure cookers are not really designed for the precision operation that is required, and their effectiveness cannot be guarantied. (more coming soon)

The principle of pressure cooking is really quite simple. Because a pressure cooker is airtight, pressure builds up inside the pressure cooker as the liquid inside comes to a boil. The resulting trapped steam causes the internal temperature to rise beyond what it would be capable of doing under normal room pressure. Then, simply, food cooking at a higher temperature and under pressure cooks faster. sea level (where the normal atmospheric pressure is 14.

The DUROMATIC pressure cookers belong to the new generation of pressure cookers. They are built with safety features that make it impossible for this kind of disaster to occur. First, the automatic lid-locking device of the DUROMATIC pressure cookers insures that no pressure can build up until the lid is put on correctly. The lid cannot be removed or come off until all of the pressure has been released. DUROMATIC pressure cookers provide the ultimate protection against excess pressure.